polish pierogi

Delicious pockets of dough, filled with meat and... love. Perfect for reusing any leftover meat from other dishes.

Polish Meat Pierogi with Beef & Poultry

(approx. 3.8 oz, 110 g) white onion

salt

pepper,

canola oil, for frying

(500 g) all-purpose flour

(8.45 fl oz, 250 ml) hot water

tbsp butter

short link sausage

onion

tbsp chives, chopped

If you cooked rosół soup earlier, use the...

If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.

Grind the meat in a meat grinder, or...

Grind the meat in a meat grinder, or use a food processor/blender instead.

Peel and chop the onion finely. Add some...

Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.

Add fried onion to the meat mass. Season...

Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.

If the filling appears too dry, add a...

If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.

Follow the steps below or pick an alternative...

Follow the steps below or pick an alternative pierogi dough recipe here.

Prepare a clean work surface. Sift the flour,...

Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.

Knead flour and water together. Gradually add more...

Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft. 

Divide the dough into four parts. Spread one...

Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.

Place a spoonful of meat filling in the...

Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together. 

Continue forming until all pierogi are assembled.

Bring a pot water to a boil, salt...

Bring a pot water to a boil, salt it. Reduce the heat.

Drop a couple of pierogi in. Cook until...

Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).

In the meantime, chop kiełbasa sausage and 1/2...

In the meantime,  chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.

Collect the dumplings with a slotted spoon.

Serve pierogi, topping them with melted butter and...

Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.

Polish Pierogi are considered to be the national dish.&nbsp; Little bundles of joy you are sure to love.&nbsp; Easy to make and a heavenly bite.&nbsp;

Polish Pierogi

flour

eggs

tbsp unsalted butter (1 stick, softened)

milk

sauerkraut

oz mushrooms champignons chopped finely

Tablespoon oil

Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.

Lightly knead in the bowl to smooth. Set aside.

Instructions

Put the  sauerkraut in a bowl

Put the mushroom in a dry skillet over high heat, cover with a lid.  Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.

Add in the oil and onion and saute over low heat for about 10 minutes.  Once cool mix together with the sauerkraut

Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)

Cut out circles using a cup 3" in diameter.

Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)

Freeze or boil in water for 3 minutes.

To cook frozen: Boil in water for 3-4 minutes

sauté in butter until nicely seared (about 2-3 minutes.)

Serve with sour cream and garish with some chives

Meanwhile you can make the filling:

Crafting the ultimate Polish comfort food, homemade pierogi, is definitely a labor of love. From perfecting the dough to nailing the cheesy potato and onion filling, get ready to enjoy the authentic recipe that&#39;s been a staple in my Polish family for years.

Pierogi

yellow onion, chopped

cheddar cheese (grate yourself, do not substitute)

unbleached, all-purpose flour

table salt

tbsps. full-fat sour cream

water

butter

lbs. bacon, chopped

sour cream (optional)

prepare

Peel and quarter potatoes and bring to a boil in a large pot. While potatoes are cooking, grate cheese and sauté onion. When the potatoes can be easily pierced with a fork, drain and quickly return to the pot over the heat to remove any remaining water. Begin mashing with a potato masher, adding sautéed onion and cheese. Incorporate well and mash the potato mixture down into a hard-pack in a large bowl until flattened on the top. Let cool and place in the refrigerator overnight.

Pierogi Filling: (Make the day before, it needs to chill overnight.)

In a medium sized bowl, measure unbleached, all-purpose flour using the scoop and sweep method  and sprinkle table salt on top. Make a well adding egg sour cream.

With two knives, incorporate the egg and sour cream into the flour. Slowly add in approximately lukewarm water. (Add only a small amount at a time as you continue to cut the egg into the flour.) (My Mom is very particular and meticulous about this step. She goes slowly and makes sure every bit of flour is incorporated with the wet ingredients, so take your time here.) Once all the ingredients have been mixed, the dough will not be very smooth and possibly quite sticky. Use your hands to bring it together into a ball. Let the dough stand covered with an inverted bowl for approximately 1/2 hour before using. (Don&#39;t skip this, the dough needs to rest.)

Once you have made all your dough batches take either all of a dough ball, or a portion of the dough, and roll it out until it is 1/16&quot; thick. (Using flour will help you keep the dough from sticking to the rolling pin and rolling surface. Your available work surface will obviously dictate how much you can roll out at any one time. Thickness of the dough is very important for good pierogi.) Cut out circles as close to the dough edge as possible and place them on a clean dish towel, placing them flat, just as you cut them out of the dough. In other words, do not flip them over. Keep the circles covered with a dish towel as they dry out easily. (Leftover dough scraps after cutter can be put together into a ball and placed under a bowl to use at the end.)

Remove only some of the filling from the large bowl in the refrigerator so that you can keep it cold. Place about 2 Tablespoons of filling into the dough circle.  Do this by picking up each circle and flipping it over into your hand. The edge on this side is better to seal. Place filling inside. (The dough stretches well as you press the filling in with a spoon.) Add more filling if necessary. Bring the dough together and crimp the edges with your fingers. (Be aware that if you have any filling on your fingers or on the edges of the dough, where you are trying to seal the edges, the dough will not close.) Also, be mindful not to make any small holes in the dough or leave any edges unsealed as they will come apart during cooking.

Bring a large pot of water to a boil. Once water is boiling, place twelve pierogi at a time in the water. When they float to the surface, give them about one more minute and remove them from the water using a slotted spoon so the water can drain off. (It is common to lose a few at this point that have not been sealed properly (early snacks)). If it is happening a lot, reseal your other pierogi before dropping them into the water.

Take them directly from the water and place them into a frying pan with a gob of melted butter over low heat. (Here you are basically just coating them well with butter so they do not stick to each other. (At this point you can cool them and freeze them in Ziploc bags if you like.)

If you are going to serve them, I like to line them up like soldiers in a 9 x 13 pan and keep them warm in a 200 degree F. oven (covered).

Pierogi Dough:

In a large frying pan, fry bacon until crispy, remove, leaving some of the fat to sauté onion.  When the onion is done, add the crispy bacon back to the pan and mix together.

Sprinkle the bacon-onion mixture over your pierogi and serve warm.

If you need to rewarm them the next day, place a dozen at a time in a large frying pan over low heat and cover. You are basically steaming them, but it&#39;s okay to make them a little crispy too. Serve with sour cream if you like.

Pierogi Topping:

Top 3 polish pierogi recipes from across the web

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Polish Meat Pierogi with Beef & Pou...

Polish Pierogi

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Top 3 polish pierogi recipes from across the web

The most viewed polish pierogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polish Meat Pierogi with Beef & Pou...

Polish Pierogi

Pierogi

The most viewed polish pierogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine